Grilled Beef Tenderloin With Red Wine & Pista
Description
Elevate your dinner game with this elegant yet approachable grilled beef tenderloin. The tender, juicy steaks are paired with a sophisticated red wine reduction that balances savory depth with bright acidity. Finished with toasted pistachios and sunflower seeds, this dish offers a delightful crunch and nutty aroma that complements the meat perfectly. It is an ideal choice for date nights, special celebrations, or when you want to impress guests without spending hours in the kitchen.Ingredients
Directions
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Preheat your grill to medium-high heat.
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Pat the beef tenderloin steaks dry with paper towels and season generously with salt and pepper on both sides.
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Rub the steaks lightly with olive oil to prevent sticking and promote browning.
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Place the steaks on the preheated grill.
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Grill for 4-5 minutes per side for medium-rare, or until desired internal temperature is reached.
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Remove steaks from the grill and let them rest on a cutting board for 5 minutes.
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While the steaks rest, pour the red wine and beef stock into a saucepan over medium heat.
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Add the roasted garlic cloves and chopped shallots to the saucepan.
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Simmer the mixture, stirring occasionally, until reduced by half and slightly thickened, about 10-12 minutes.
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Stir in the chopped fresh parsley and remove from heat.
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Slice the rested tenderloin steaks against the grain.
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Plate the sliced beef and spoon the warm red wine reduction over the top.
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Garnish generously with chopped toasted pistachios and sunflower seeds before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 398.4kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 7.2g36%
- Cholesterol 93.6mg32%
- Sodium 91.2mg4%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.0g0%
- Sugars 0.7g
- Protein 31.3g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, bring the beef to room temperature before grilling to ensure even cooking.
If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering wine reduction.
Toast the pistachios and sunflower seeds in a dry skillet over medium heat for 2-3 minutes until fragrant to enhance their flavor.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Pinot Noir is recommended for the sauce as its lighter body complements the tender beef without overpowering it, but Cabernet Sauvignon also works well.
